High Protein Pumpkin Pecan Loaf: Fall Baking with a Protein Boost
A moist pumpkin pecan loaf with about 11g protein per slice — cozy fall baking with a real nutrition upgrade. Gluten-free option included.
Key nutrients per serving
Updated 2026-10-06
Ingredients
Instructions
6 steps · about 65 minutes total
Heat the oven
Preheat to 350°F (175°C). Line a 9x5-inch loaf pan with parchment.
Whisk the wet ingredients
In a large bowl, whisk the pumpkin puree, Greek yogurt, maple syrup, eggs, and vanilla until smooth.
Mix the dry ingredients
In a separate bowl, combine the oat flour, protein powder, baking powder, baking soda, pumpkin pie spice, and salt.
Combine
Fold the dry ingredients into the wet until just combined — the batter will be thick, which is normal with two scoops of protein powder. Stir in 1/2 cup of the pecans.
Bake
Pour the batter into the pan, smooth the top, and sprinkle with the remaining pecans. Bake 45-55 minutes, until a toothpick inserted in the center comes out clean.
Cool
Cool 10 minutes in the pan, then transfer to a wire rack to cool completely before slicing.
Why this helps
Protein-boosted fall baking
Swapping in nonfat Greek yogurt and two scoops of whey protein takes this pumpkin-pecan loaf to about 11 g of protein per slice, which clears the FDA bar for a “high protein” claim (10 g). Same cozy fall flavor, measurably more protein per slice.
Nutrition facts
per serving · % DV- Calories 190 kcal10%
- Protein 10.6g21%
- Total Carbohydrate 19g7%
- Dietary Fiber 3g11%
- Total Sugars 5.9g12%
- Total Fat 8.6g11%
- Sodium 353mg15%
Vitamins & minerals
- Iron 1.4mg8%
- Calcium 78mg6%
- Potassium 172mg4%
- Vitamin C 0.9mg1%
*Percent Daily Values are based on a 2,000 calorie diet. Values are per serving (recipe makes 10).
Nutrition is an estimate calculated from USDA FoodData Central ingredient data and may vary by ingredient brand, preparation, and portion size.
Questions, answered
About 11g per slice (one of ten), calculated from USDA FoodData Central ingredient data for pumpkin puree, nonfat Greek yogurt, whey protein powder, oat flour, eggs, and pecans. Your exact number shifts a little with your protein powder and yogurt brands.
Yes. Use certified GF oat flour or a 1:1 gluten-free baking blend. The texture stays moist.
3 days at room temperature, 5 days refrigerated, 3 months frozen.
Absolutely. Slice, flash-freeze on a tray, then bag. Toast from frozen for a quick breakfast.
Yes — at about 11g per slice it clears the FDA "high protein" threshold of 10g per serving (20% of the Daily Value).
No — use plain pumpkin puree. Pie filling comes pre-sweetened and pre-spiced, which would throw off both the sugar level and the spice balance.
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